Logan Thompson, sustainable grazing systems & Carlee Salisbury, graduate student
Sustainability is a topic that has been commonly discussed, sometimes at a frustrating frequency, as something the beef industry needs to make progress on, on several fronts. Today, the aspect of sustainability that is brought up by consumers, policymakers and industry members is greenhouse gas emissions. Really, what the conversation is about is carbon. Either carbon in the soil as a result of sequestrated carbon dioxide (CO2) or methane (CH4) produced as a byproduct of rumen fermentation. This is a potent greenhouse gas (GHG) with a global warming potential of 28 times that of CO2 over a 100-year time horizon and is responsible for 30% of the methane budget in the U.S. Continue reading “Can Common Management Strategies Work for Sustainability Markets?”
